No-Churn Vanilla Ice Cream

No special equipment is needed to make this ultra-creamy ice cream. Eat it plain or add some of your favourite stir-ins.

  • Preparation Time15 mins
  • Serves12
  • DifficultyEasy

Ice Cream:

One 14-ounce can sweetened condensed milk
2 teaspoons pure vanilla extract
Pinch fine salt
2 cups double cream, cold

Mix-In Options:

Cookies and Cream: 12 chocolate sandwich cookies, crushed
Crunchy Cereal: 1 1/2 cups cinnamon crunch cereal, crushed
Cookies and Lemon: 1/2 cup jarred lemon curd and 1 cup shortbread cookies, crushed

Special equipment: a 9-by-5-by-3-inch metal loaf pan, chilled

1. For the ice cream: Whisk together the condensed milk, vanilla and salt in a large bowl; set aside.

2. Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

3. Copyright 2015 Television Food Network, G.P. All rights reserved.

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